Quinoa-Stuffed Acorn Squash

50 mins (prep 10, cooking 40)
17 ingredients
4 servings
From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , grains , kosher , vegetarian , squash , vegetable , time-to-make ,
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Serving Size (287.4 g)
Servings 4
Amount per Serving
Calories 256.48 Calories from Fat 73.62
% Daily Value *
Total Fat 8.18g 50.31%
Saturated Fat 1.13g 22.55%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 11.11mg 1.85%
Total Carbohydrate 47.63g 63.51%
Dietary Fiber 5.62 g 89.94%
Sugars 16.83 g %
Protein 3.62g 28.99%
Vitamin A 1544.72IU% Vitamin C 25.66mg%
Calcium 94.48mg% Iron 2.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
natural almonds, medium onion, ground cumin, ground ginger, fresh lemon juice, chopped fresh parsley leaves, chopped fresh mint leaves, freshly ground black pepper